Pasta - Asparagus Cream and Anchovy Breadcrumb Crumble

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the asparagus in salted water until soft, then transfer to a blender with a little olive oil, salt, and pepper, and blend into a smooth cream.

Step 2

In a separate pan, heat olive oil on low heat and add the anchovies, letting them melt into the oil. Add the breadcrumbs and toast gently until they absorb the oil and become crisp and golden. Set aside as a crumble.

Step 3

Warm the asparagus cream in a pan and add the heavy cream, stirring until smooth and combined.

Step 4

Cook the pasta in salted boiling water until al dente, then drain and add it directly into the sauce, tossing well to coat.

Step 5

Serve the pasta and finish with the anchovy breadcrumb crumble and chopped parsley on top.